© 2016 By Alchemy NW Catering.
 

Servicing the Portland metro area and wine country

971.317.8624

AlchemyNWcatering@gmail.com

SW Nimbus Ave

Beaverton, Oregon

97008

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SPRING MENUS

Alchemy NW Catering takes pride in creating custom menus for every client.  Give us a call and we will happily create a menu for your event.  Below are a few samples of seasonal menus for plated dinners.

 

 

Bronze

Hors d’ oeurves:

              Salmon Tartare, House-made Potato Chip

              NW Mushroom Flatbread, Manchego, Roasted Garlic Aioli, Chives

 

First Course:

              Asparagus Salad, Soft Boiled Egg, Meyer Lemon Vinaigrette

 

Second Course:

              Carlton Farms Pork Tenderloin, Broccoli Rabe, Potatoes Dauphinoise, Sour Cherry Gastrique

              or

              Draper Valley Chicken Breast, Swiss Chard, Scallion Potato Puree, Lemon Honey Sauce

              or

              Vegetarian Option: Charred Radiccio & Endive Risotto, Peas, Pumpkin Seed Pesto

 

Third Couse:

              Lemon-scented Crème Brûlée   

Silver

Hors d’ oeurves:

              Dungeness Crab “Taco”, Grilled Celery Root

              Red Wine Braised Pork Belly Skewers

              Apple Butter, Caramelized Onion, Goat Cheese Flat Bread

 

First Course:

              Pea Vine Salad, Cherry Vinaigrette

 

Second Course:

              NW Mushroom Soup, Buttermilk Crème FraÎche

 

Third Course:

              Roasted NY Striploin, Buttermilk Potato Puree, Broccolini, Brandy Peppercorn Sauce

              or

              Butter Poached NW Steelhead, Rosemary Fingerling Potatoes, Baby Kale, Pinot Noir Strawberry Gastrique

              or

              Vegetarian Option: Radiccio & Endive Risotto, Peas, Pumpkin Seed Pesto

 

Fourth Course:

              Dark Chocolate Tart, Cognac Salted Caramel Sauce

 

 Gold

 

Hors d’ oeurves:

              Mini Dungeness Crab “Rolls”, Brioche, Garlic Chive Aioli

              Korean Beef Tartare, Wonton Chip

              Fried Goat Cheese Stuffed Cherry Peppers

 

First Course:

              Seared Diver Scallop, Green Mango, Crispy Ginger, Vadouvan Butter Sauce

 

Second Course:
 

              Roasted Spring Vegetable Gratin, Oyster Mushroom, Fennel & Apple Duxelle

 

Third Course

              Coriander Spiced Duck Breast, Japanese Turnip Puree, Pinot Noir Rhubarb Sauce

              or

              Vegetarian Option: House-made Ricotta Cavatelli, Leeks, Tomato, Fennel, Kale

 

Fourth Course:

              Chocolate Study- Mayan Hot Chocolate, Chocolate Caramel Swirl Ice Cream, Peanut Butter Dusted Dark                   Chocolate Truffles, Dark Chocolate Tart